Fair Cabbage Salad Recipe

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This recipe for Fair Cabbage Salad, by Jeannie Ries, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Contributor:

Contributor:

Category:

Category:

Ingredients:

Ingredients:

cabbage head shreddedcelery to tasteonion to taste (I liked at least 1/2 a small onion)salt & pepperDressing: Vinegar and sugar equal amount

Directions:

Directions:

Shred you cabbage and add your onion, celery, and salt and pepper. Cook the vinegar and sugar until the solution is clear. Cool the dressing until ready to use. Pour the dressing over the cabbage and put into the refrigerator in a covered bowl and chill. May be kept in refrigerator overnight and stays crisp and tasty for quiet awhile. The dressing maybe kept in the refrigerator and used later on more cabbage.

Number Of
Servings:

Number Of
Servings:

depends on how much caggage you shred

Preparation
Time:

Preparation
Time:

15 to 20 minutes

Personal
Notes:

Personal
Notes:

Personal favorite of Glenn's. An old recipe from the fair stand of the Dodge County Fair.

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